Soupe au Pistou (Provençal Vegetable Soup with Basil Pesto)

Vegetable soup from Provence, flavored with a basil-garlic-olive oil pesto called pistou.

Ingredients (Serves 4–6)

For the Soup:

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 zucchini, diced

• 2 potatoes, diced

• 200 g green beans, trimmed and cut

• 400 g canned diced tomatoes

• 1 cup white beans (cooked or canned, drained)

• 100 g small pasta (like ditalini or elbow macaroni)

• 1.5 liters vegetable broth

• Salt and freshly ground black pepper

For the Pistou:

• 50 g fresh basil leaves

• 2 garlic cloves

• 50 ml olive oil

• Salt, to taste

• Optional: 30 g grated Parmesan cheese

Preparation

1. Cook the vegetables:

   • Heat olive oil in a large pot over medium heat.

   • Sauté onion and garlic until fragrant.

   • Add carrots, zucchini, potatoes, and green beans, and cook 5–7 minutes.

2. Add tomatoes and broth:

   • Stir in diced tomatoes and vegetable broth.

   • Bring to a simmer for 20–25 minutes until vegetables are tender.

3. Add beans and pasta:

   • Add white beans and pasta, and cook until pasta is al dente (follow package instructions).

4. Prepare pistou:

   • Blend basil, garlic, olive oil, and a pinch of salt until smooth.

   • Stir in Parmesan if desired.

5. Serve:

   • Ladle soup into bowls and top each serving with a spoonful of pistou.

   • Serve hot with crusty bread.

Serving Suggestions

• Serve as a main course or starter.

• Pair with light white wine or rosé for a true Provençal experience.

Cooking Tips

• Use fresh, high-quality basil for authentic flavor.

• Adjust vegetables seasonally for variety.

• Add pistou just before serving to retain its vibrant color and aroma.